After years of trying different Chocolate Crinkle recipes I finally settled on this as the best one. They stay soft and chewy for at least a week if packed in an air tight container, which makes them perfect to make ahead for an event or to ship to out-of-town friends who may be in need of a chocolate care package.
Soft. Fudgy. Delicious.
Try them. You’ll like them.
Chocolate Crinkle Cookies
1 1/2 cups granulated sugar
4 ounces unsweetend chocolate, melted
1/2 cup oil (I use expeller pressed canola, any vegetable oil will do but do NOT use olive oil)
2 teaspoons baking power
2 teaspoons vanilla extract
2 cups all-purpose flour
Melt chocolate in large microwave safe bowl. Add sugar, oil, baking powder, vanilla and eggs. Beat with hand mixer on medium-high speed, scraping sides of bowl, until well combined. Mix in as much flour as possible using mixer. Stir in last bit of flour by hand. The dough will be quite firm. Cover with plastic wrap and refrigerate 1-2 hours.
Preheat oven to 375 degrees F.
Scoop dough into 1 inch balls (I use a 1/2 tablespoon measuring spoon). Roll each ball in confectioner’s sugar and place on cookie sheet about 1 inch apart. Press down on each ball just enough that it won’t roll off the sheet when you’re putting it in the oven (trust me on this—powdered sugar burning onto the bottom of your oven is not something you want to deal with).
Bake for 8-10 minutes until the edges of each cookie are set and the tops are all crackled. Transfer to a rack to cool completely. Store in air-tight container. You can redust them with fresh confectioner’s sugar if needed.